Cut the eggplant into 3/4-inch slices. Add a little salt to disgorge. Fry the eggplant slices in some hot avocado oil until both sides are golden.
Put the red pepper in the oven on broil for ten minutes, or over an open flame on the stove-top tossing for a few minutes until the skin blackens. Place in a bowl and cover with plastic wrap and let steam for a few minutes. Peel the pepper to remove the skin and keep only the flesh. Finely chop the pepper.
In a bowl, grate the garlic, chop the parsley and cilantro very finely, add the olive oil, lemon juice and spices, chopped peppers and marinate.
Spread the marinade on a face of each slice of eggplant. Serve!